Friday, June 25, 2010

Italian Pasta Salad

This is a wonderful and easy salad to make, especially in those hot summer months!!

4 ounces packaged dry mafalda, large bow tie, or campanelle pasta

6 cups mesclun or other spring greens

1 cup grape tomatoes or cherry tomatoes, halved lengthwise

1/2 cup crumbled Gorgonzola, blue, or feta cheese
3 tablespoons olive oil

3 tablespoons white wine vinegar or Balsamic vinegar

Salt and freshly ground black pepper

1/4 cup pine nuts, toasted

If you have chosen to use the mafalda pasta, please break it into irregular pieces, 2 to 3 inches long. Now you are ready to cook the pasta according to the package directions. Drain, rinse with cold water, and drain again.

Next, take a large salad bowl and in it combine the cooked pasta, mesclun or other spring greens, tomatoes, and cheese. Drizzle with olive oil and vinegar, tossing to coat. Season to taste with salt and freshly ground pepper.

Sprinkle with pine nuts.